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Blackened Salmon

4 servings
USA Pan Frying

Blackened salmon is a popular restaurant meal that is delicious but also a little bit secretive because of its’ blackened color. The great news is that my recipe will unwrap that secret for you and present you with a recipe that is super easy and super-fast to make!

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Tom Tom Founder
January 18, 2024
  • 20 min.
  • 20 min.
  • 1/5
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Ingredients:

Main ingredients:

Final touch:

Tools:

Recipes

Best served with:

Herbed Rice
Potato Kisses
Asparagus

Directions:

1. Seasoning rub:

1.1. Place into a large mixing bowl:

1 TBSP of paprika
1 TBSP of ground cayenne pepper
1 TSP of dried oregano
1 TSP of dried thyme
½ TSP of ground pepper
1 TSP of salt

Stir together with a whisk until fully incorporated (about 30 seconds).

2. Salmon preparation:

2.1. Make sure that the salmon fillets are properly rinsed under cold water.

Note:
If you bought salmon with the skin, you can optionally remove it ,but I would encourage you to leave it on since properly cooked salmon skin is delicate.

2.2.

Cut the salmon fillet into individual fillets (unless this has already been done).

2.3.

Place individual fillets on a plate and grate garlic directly on the top of each fillet – not on the skin side (1 individual fillet = 1 clove of garlic) and spread it with a silicone brush.

2.4.

Place each piece, one-by-one, into a large bowl with the seasoning rub. Coat each piece of meat evenly, and then place each back on the plate for the next step.

3. Pan fry with finishing in the oven:

3.1.

Set oven to preheat at 350°F.

3.2.

Preheat the fry pan on medium-high heat with 2 TBSP of frying oil.

3.3.

Place the coated salmon fillets into the fry pan (skin-side down).

3.4. Pan fry from each side until blackened – the salmon turns to a darker brown color (about 1 – 2 minutes on each of all 4 sides).

Tip:
Extend the cook time on the skin to 2 – 3 minutes to reach a crispy skin texture (if your fillets have skin).

3.5.

Place into a preheated oven until fully cooked (about 5 minutes). *

4. Serving:

4.1.

Place each fillet on a plate, squeeze lemon on top, and sprinkle with salt and pepper.

4.2.

Serve with herbed rice or other side.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for fish of 145°F.
Kitchen Guide

Fish

USDA minimum safe internal temperature is 145°F

Popular serving temperatures:

  • 110 – 125°F – Rare
  • 125 – 140°F – Medium Rare
  • 145 – 155°F – Medium
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About the Author:
TomFounder
# 1
  • Published Recipes: 194
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.